Créé avec l’IA
Mexican Rice
25 min 580 kcal par portion Facile
Ingrédients
4 Portions
- long grain rice200 g
- chicken broth400 ml
- diced tomatoes100 g
- diced onions50 g
- peas50 g
- garlic powder1 tsp
- chili powder1 tsp
- olive oil1 tbsp
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced onions and sauté until they become translucent.
- 3
Stir in the long grain rice and cook for about 2-3 minutes until the rice is lightly toasted.
- 4
Add the garlic powder and chili powder, stirring to coat the rice evenly.
- 5
Pour in the chicken broth and diced tomatoes, and bring the mixture to a boil.
- 6
Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 7
Stir in the peas and cook for an additional 2-3 minutes until they are heated through.
- 8
Fluff the rice with a fork and serve hot.
